Healdsburg’s Armida Winery was named Best Tasting Room in last year’s Best Of readers’ poll, and this year, it’s voted Best Zinfandel. Seems the folks at Armida have worked their way into the hearts and minds of NorthBay biz readers.
“We’re on a roll!” laughs co-owner Steve Cousins. “And we definitely appreciate all the attention, since we sell virtually all our wine directly to customers and friends—of course, many of our customers are our friends!”
The winery was founded in 1990 by Bob Frugoli (and named in tribute to his Italian grandmother, Armida). In 1994, Steve and his brother, Bruce, bought a majority interest and have been managing aspects of the business ever since.
So why does Steve think Armida was singled out again this year? “Well, we produce many different Zinfandels,” he offers, “so maybe there’s something for everyone.”
He’s not kidding. In addition to two Chardonnays, two Pinot Noirs, a Gewürztraminer and a Sauvignon Blanc, Armida produces nine distinct Zinfandels and Zin blends. There’s the single-vineyard Maple, Tina’s Block (also from the Maple vineyard) and Tre Torrente from the Dry Creek appellation; Flora Ranch from Chalk Hill in Alexander Valley; and One Oak and Parmelle Hill in Sonoma Valley. Il Campo is an estate field blend of Zinfandel and a bit of Petite Sirah, and two wines bear the name Poizin. The first, Reserve Poizin, comes in an etched bottle and is a hand-picked blend of the best Zin barrels in the vintage; the silk-screened Poizin bottle is a blend of all the Zins. (There’s also Glitter Pink Poizin, a special packaging of the Reserve Poizin, a portion of whose proceeds benefits breast cancer research.)
“One of the reasons we can produce so many different wines is because we source from vineyards in different regions with varying growing seasons, so they all ripen at slightly different times,” says Steve. “If they all ripened at exactly the same time, we’d be toast.”
Luckily, Armida winemaker Jessica Boone and consulting winemaker Jeff Gaffner are up to the challenge. “Our Zins are a great example of their style,” says Cousins. “Jeff and Jess both like to make big but well-balanced wines. Most of our Zinfandels are single vineyard wines, a portrait of the place in which they’re grown. They each have a unique balance of fruit, spice, tannins, oak and mouthfeel.
“I think the term ‘terroir’ is overused these days, but it still may be the best descriptor for the noticeable differences between them.”
Asked which of the many is his favorite, Cousins is diplomatic. “I always enjoy our Zins with food, and my favorite at the time depends on what food I’m having. If I’m eating something substantial, like a grilled steak, which is dense and seasoned, I want the Maple. It’s a classic Dry Creek Zinfandel—very dusty and earthy with heavy tannins.
“Our Sonoma Valley wines are gown in a much cooler climate, and the difference is dramatic. They still have big fruit, but they’re much more elegant with a supple mouthfeel. So they match well with a completely different food profile.” Whatever mood you’re in, it seems there’s an Armida Zinfandel that’s right for you.
